I love fish… but I don’t make it too often. Instead, I usually get my “fish fix” in the form of sashimi (yum!). I found this recipe through a “Dinner Tonight” search on MyRecipes.com. I thought it would be a gym night, so I was looking for something quick but tasty. This recipe caught my eye because it used mayonnaise. I’m really not a mayonnaise person – I tend to stick to more natural, whole foods. But I have a lot of different kinds of mayo sitting in the back of my fridge – mostly unopened – from dip recipes or Russian salad recipes. For awhile, I kept buying new jars, thinking I was all out, only to get home and find I had plenty.
I planned on cooking this with haddock, but Stop & Stop had cod loins on sale and I just couldn’t resist! Any white fish will do – just adjust the cooking time based on the thickness.
Easy Baked Cod Loins
from Cooking Light, October 1999
1 1/2 pounds cod or other white fish fillets (grouper, haddock, etc)
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley
Preheat oven to 425 degrees.
Place fish on an baking sheet coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish.
Sprinkle with breadcrumbs; drizzle with butter (Actually, I just sprayed mine with some olive oil spray).
Bake at 425 degrees for 20 minutes, or until fish flakes easily when tested with a fork. Sprinkle with parsley.
serves 4 (or 1 little Shushka + 1 hungry man)
I really enjoyed this recipe. It was quick, used up some of my mayonnaise, and very tasty. I loved the combination of flavors! Stas claimed to like it, but he scraped off all of his breadcrumb topping, so who really knows.
I guess I shouldn’t be surprised; whenever he orders fish at a restaurant, he makes sure to get it “without the crumbs”.